Velvet, Berlin ?>

Velvet, Berlin

About Friday night… When me and Freddie started the night with oysters at Papilles and Freddie goes “I feel like getting proper bar-wasted tonight” I knew we were in trouble – because I was also feeling like getting proper bar-wasted! And sheeeeet, there’s NO ONE I have as much fun with as with Freddie! We got totally smashed! I don’t think I’ve ever seen Freddie that drunk actually – and it was only 11pm. Wow. After Papilles we went to…

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Building a bar ?>

Building a bar

THIS IS SO FUCKING EXCITING! We’re building a bar!!!! Or my bosses are, I’m not helping with the construction exactly, but I’m helping them building the concept. I have never worked like this from scratch before and it is challenging and.. amazing! I’m intrigued to open in late October and show you guys what we’re gonna do at Gordon.  

An introduction to BOWS distillery! ?>

An introduction to BOWS distillery!

I want to introduce you to the founders of BOWS distillery: Benoit Garcia and Tony Comas – two cousins who both grew up the the Southern French region called Occitane. They have bottled their heritage in a range of organic spirits with herbs and grains from their homeland and I followed them on a Paris promotion tour a few weeks back to get a piece of their Brave Occitane Wild Spirits – a new distillery who believes in sustainability and…

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Vermouth! ?>


Here’s a little piece written on vermouth by “In essence, vermouth can be broken down into two major categories: dry (mostly French, mostly white) and sweet (mostly red, mostly Italian)” “An aromatized, fortified wine made with a host of various botanicals (herbs, roots, bark, etc.), vermouth has a surprisingly complex family tree. Typically originating from France or Italy and originally used for medicinal purposes (it settles the stomach, many claim), vermouth rose to popularity primarily as an apĂ©ritif, eventually…

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Tut mir leid, Je dĂ©solĂ©, I’m sorry for not posting anything in a while. This weekend was heavy 😉 Berlin is like it should be. I’m back on track tomorrow!! Thank you all of you who read this! Without you it wouldn’t be as inspiring and fun to write this blog of course! If you share my interest for cocktails and bartending, we’re already connected somehow. It’s wonderful to be able to share this interest with people from all over…

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TB Guest shifts at L’entrĂ©e des artistes, Paris ?>

TB Guest shifts at L’entrĂ©e des artistes, Paris

Earlier this month, on September 8th and 9th, I had the opportunity to work together with the crew at L’entrĂ©e des artistes on 30-32 rue Victor MassĂ© in Pigalle, Paris. The owner and manager Edouard established the restaurant and cocktail bar together with a business partner only two years ago and since then they have gathered a fine clientele of cocktail and music lovers. The drink list is fresh and innovative. The music is jazz, soul and disco played on vinyl….

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New club bosses at Berns, Stockholm ?>

New club bosses at Berns, Stockholm

These are the new club bosses at Berns – the 150 year old venue in central Stockholm where I started my bartending career. It was different back then, it will be different from now on. I’m thrilled to see what these boys will make out of it! *The article is in Swedish* “Oscar Högberg, Sabri Debesai och Christian Fang HĂ„kansson Ă€r alla tre bekanta ansikten i Stockholms klubbvĂ€rld och i slutet av september tar de över klubbrodret pĂ„ Berns.”…

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Milkshake throwback ?>

Milkshake throwback

Ok, now I’m back to routine and the autumn is here… But it’s hard to let go of summer. Every year. So I want to reminisce the summer in Stockholm for today and therefore post a real summer treat: a pineapple milkshake. It contains blue curacao, just for the fun of it’s color and a little for the taste of holiday, but I boiled it and cooled it down before adding it to the milkshake since I wanted a non…

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